Asian BBQed Chicken Thighs
While chili paste is an essential ingredient of this marinade it does not produce a spicy chicken thigh. Trust me.
¼ cup soy sauce
½ cup cooking sherry
1 tbsp sesame oil
1 tsp sugar
1 tspsambal oelek * Optional but highly recommended
1 inch knob ginger, grated
2 garlic cloves, pressed or grated
8 skin-on, bone-in chicken thighs
In a bowl, combine soy, cooking sherry, sesame oil, sugar, sambal oelek, ginger and garlic. Pour over chicken thighs (I like to marinate in a glass casserole with thighs in a single layer). Marinate for at least 30 min and up to overnight, in the fridge.
Barbecue thighs on indirect heat (as described above) for 30-40 minutes or until juices run clear and meat is thoroughly cooked.
Mado Food 